1 pound Italian Sausage ▢1 tablespoon onion powder ▢1 tablespoon oregano ▢4 teaspoons minced garlic ▢2 teaspoons crushed red pepper ▢2 tablespoons tomato paste ▢28 ounces can diced roasted tomatoes ▢6 cups chicken stock or chicken broth ▢½ cup basil leaves ▢salt and pepper to taste ▢16 ounces bowtie pasta ▢Extra basil for garnish Cheese Mixture ▢8 ounces ricotta ▢½ cup grated parmesan cheese ▢1 cup shredded mozzarella as garnish ▢¼ teaspoons salt ▢pinch pepper
Olive oil browns sausage for six to eight minutes. Cook for one minute while incorporating red pepper flakes, garlic, onion powder, and oregano. After adding tomato purée, stir.
Tomato dice, basil, and poultry stock should be added. Increase to a simmer. Simmer over reduced heat for thirty minutes.
Meanwhile, prepare the noodles per the instructions on the container. Combine all of the cheese ingredients in a small basin.
When noodles are done cooking, strain and add to the soup.
Add a tiny dollop of the cheese mixture to the bottom of the serving bowl, then gradually pour in the soup. Basil and mozzarella be used as a garnish.